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Great. I agree with others about the "old fashion" taste. They're heavy and chewy, one of the perfect comfort foods. I bake a fair amount, and am often asked to make dinner rolls, etc. This was sooooo easy, and I often like breads with an overnight rise. I did knead the dough for about 4 minutes before putting in the fridge, just to help blend things more. Also, they took about 2 hrs to rise after shaping, but that will be different for everybody depending on the warmth of the room, etc. I used all white bread flour, but when I next make them I will probably go back to using 1/3 to 1/2 King Arthur White Whole Wheat, add seeds, etc, which is what I usually do for more nutrition. I netted 16 round rolls from this recipe and they were very big. Next time I may make them smaller and get 20 rolls. But this is a keeper.
Ingredients, bowl, wooden spoon, - keading, can't get much easier than that! Plus they tasted wonderful!
These are the best 'made with yeast' rolls I have ever made! They have a very unique flavor. My teenage son,Kevin, said they were delicious, and had 'that old fashioned taste! They disappeared quickly.I'll make these often. Thank you for posting.Katie
I just saw the rview from Chef #422110, and was almost going to write the exact same review, down to my teenage son's name is Kevin and my name is Kathleen, great rolls!
I made these and two other roll recipes for a large Christmas dinner, and though these looked the prettiest, they were my least favorite. I can only figure that I'm just not a fan of unkneaded yeast bread. Thanks for a recipe that allowed me to get some sleep, though!
The rolls had an "old fashioned" taste which we loved. I was delighted to try a no knead yeast bread as it was a completely new technique for me. I followed the recipe exactly and did wonder if I should have let them rise after shaping. I put them directly into the oven as directed in step 2. I think they would have been lighter and less dense had they had a chance to rise so will play with that next time. Thank you for sharing a tasty bread recipe! Made for Spring '08 Pick A Chef.